Brownie Tart: Preheat your oven to 350 degrees F (180 degrees C). Place
the pecans (or walnuts) on a baking sheet and the toast nuts for about 8 minutes
lightly brown and fragrant. Let cool and then coarsely chop.
Butter, or spray with a nonstick vegetable spray, a 9 inch (23 cm)
tart pan with a removable bottom (can use a springform pan), and then line the bottom of the pan with
parchment paper. Place the tart pan on a larger baking sheet.
large heatproof bowl (preferably stainless steel), placed over a saucepan of
simmering water, melt the butter and chocolate. Remove from heat and,
using a wire whisk, beat in the cocoa powder, sugar, and vanilla extract until incorporated. Add the eggs, one at a time, beating well after each addition. Whisk in the
cream cheese, until small pieces remain. Stir
in the flour and salt. Finally, stir in the chopped nuts. Pour the batter into the tart pan and spread it evenly
with an offset spatula or the back of a spoon.
about 30 to 35 minutes or until the batter has set. If you insert
a knife about 1 inch (2.5 cm) from the rim of the pan it should come out clean. And if
you insert a toothpick
into the center of the brownie it should come out with a few moist crumbs
clinging to the toothpick. Remove from oven and place on a wire rack to cool completely.
will keep in the refrigerator for about one week or it can be frozen.
Makes 1 - 9 inch tart.